Serves6
- Active time:1 1/2 hr
- Start to finish:3 1/2 hr (includes making bomboloni)
October 2007
We’ve never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith’s—it’s an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).
For almond butter
-
1/2
cup
toasted Marcona almonds
-
1/2
garlic clove, chopped
-
Pinch of cayenne
-
1/2 to 1
tablespoon
extra-virgin olive oil
For beet salad
-
1 1/2
lb
small (2-inch) beets without greens (2 lb with greens)
-
2
tablespoons
Sherry vinegar
-
1/4
cup
extra-virgin olive oil
-
3
tablespoons
finely chopped shallot
-
3
tablespoons
finely chopped chives
Make almond butter:
-
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
Make beet salad:
-
Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
-
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
-
Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
Cooks’ notes: - Almond butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
- Beet salad, without chives, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.
